Pear and Brie, Brie and pear; working in sweet, savory harmony. The creaminess of these luscious tartlets will have you dreaming of afternoons spent on the French Riveria, while the bitter undertones of the cardamon sweep you off to the fragrant spices of an Indian market. And all of this is perfectly complemented by the sweetness of a just a touch of honey.
Preheat oven to 400°F. Prepare a 24-cavity mini muffin pan with vegetable pan spray.
On a lightly floured surface, unfold puff pastry; roll out to about 12 in. x 8 in. Cut into 24 squares, about 2 in. x 2 in. Press each square into a prepared pan cavity.
In a small bowl, stir together cardamon, salt and 2 tablespoons of the honey.. Add pears; toss to coat. Add 1 heaping teaspoon pear mixture to each pastry tartlet.
Bake 13-16 minutes or until puff pastry is golden brown and filling is bubbly. Immediately top with pieces of Brie. Cool in pan 5 minutes. Remove to cooling grid. Drizzle remaining honey over tartlets and serve immediately.